Black Bean Avocado Enchiladas

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Ingredients

• 1/2 Cup uncooked quinoa
• 2 Avocados
• 15 Oz. can Black Beans, rinsed and drained
• 1 1/2 Cups Corn (thawed)
• 4 Green Onions, sliced
• 1/2 Cup Chopped Cilantro
• 1 Tsp Cumin
• 8 large Tortillas (or 10-12 corn tortillas)
• Nutritional Yeast for sprinkling

Enchilada Sauce Ingredients

• 3 Cups low sodium Vegetable Broth
• 1/4 Cup Tomato Paste
• 1/4 Cup All-Purpose Flour
• 2 Tbsp Olive Oil
• 2 Tsp Cumin
• 1/2 Tsp Smoked Paprika
• 1/4 Tsp Garlic Powder
• 1/4 Tsp Onion Powder
• 1/4 TSP Chili Powder

Instructions

1. Rinse and cook quinoa according to package
2. Make the enchilada sauce
   1. Add Flour and spices in a small bowl
   2. Add olive oil to a saucepan over medium heat
   3. Add tomato paste and flour / spices once warm
   4. Cook 1 minute, whisking
   5. Whisk in broth, bring to a boil
   6. Simmer until thickened, about 8 minutes
3. Dice the avocado, slice green onions
4. In a large bowl, add black beans, corn, green onions, cumin
5. Add cooked quinoa, and stir
6. Add avocado and toss to combine
7. Preheat oven to 375°
8. In a lightly sprayed 9 x 13 baking dish, pour a small amount of sauce to coat the bottom
9. Evenly distribute the black bean/quinoa mixture to the center of each tortilla, roll up, and place seam side down in the dish. Pour remaining sauce over the enchiladas.
10. Bake about 25 minutes.